Blueberry, Buckwheat and Chia Seed Muffins (Gluten-Free)

1. Preheat oven to 375 F. Grease a 12-muffin tray with butter, making sure to grease the top rims of each well.
2. Whisk together the flours, chia seeds, baking powder, cinnamon, baking soda, and salt in a medium bowl. Set aside for now.
3. In a large bowl whisk together the eggs and coconut palm sugar until well combined, about 2 minutes if whisking by hand. Whisk in the buttermilk, oil, and vanilla.
4. Add the dry ingredients into the wet all at once and stir just until combined, being careful not to over-mix. Stir in the blueberries.
5. Divide the batter between the 12 muffin wells and bake until a toothpick inserted into the center of one comes out clean, about 25 to 30 minutes.
6. Cool completely before removing the muffins from the tray.

Frozen blueberries: I prefer using frozen blueberries (rather than fresh) in baked goods because it helps prevent the berries from sinking to the bottom. Also, if you’re making these muffins outside of blueberry season and frozen berries are all that’s available, frozen berries that have been thawed have a tendency to bleed, turning the baked goods blue (which doesn’t really matter so much in these muffins since their color is brown, but it can be a bit off-putting in lighter colored baked goods). If fresh blueberries are in season, you can use them; however, just be sure to gently toss them with a small spoonful of flour before adding them to the batter. Alternatively, you can flash-freeze fresh blueberries and not worry about tossing them with a little flour.